I’m sure there are a lot of skeptics out there in regards to brussel sprouts. Most people boil them to death so they have an extremely bitter flavor. When roasted, though, these little babies are delightful. I can’t have enough of them.
Served up with grilled asparagus and chicken & apple sausage with grilled onion
With baked kielbasa and roasted cheddar fries
Roasted Brussel Sprouts
yields four servings
1 pound brussel sprouts, rinsed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste
Preheat the oven to 400ºF. Cut off the ends of the brussel sprouts and cut in half if large. Toss with oil and balsamic in a mixing bowl (we’ve also been using our Misto and spraying the balsamic so they each are evenly coated). Season with salt and pepper. Place on baking sheet and roasted 30-35 minutes or until tender. Serve warm.